Description
A delicious and hearty lasagna featuring layers of ground beef, crispy bacon, and a rich garlic and Parmesan cheese blend.
Ingredients
- 9 lasagna noodles
- 1 pound ground beef
- 8 ounces bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
- In the same skillet, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the ground beef to the skillet and cook until browned. Drain any excess fat. Stir in the marinara sauce, cooked bacon, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- In a bowl, mix the ricotta cheese with half of the grated Parmesan cheese and a pinch of salt and pepper.
- To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles. Top with a third of the mozzarella cheese and a third of the meat sauce. Repeat the layers, ending with a final layer of noodles topped with the remaining meat sauce and the rest of the mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- For a vegetarian version, substitute the ground beef and bacon with sautéed mushrooms and spinach.
- Add layers of sautéed zucchini or bell peppers for extra vegetables and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg